Bring a large pan of water to boil with a pinch of salt.
Add the asparagus. Bring the water back to a boil and cook until just
tender when pierced with a knife, about 4 to 6 minutes. Don't overcook.

In a frying pan, gently heat the olive oil with the
garlic. When the garlic is light golden (do not let
it brown or it will be bitter) add the asparagus and
cook over moderate heat. Add pesto sauce and roasted
pine nuts and gently fold them in the asparagus.